- 229.165 (q)food contact not sanitized. Observed knife stored improperly in between cold hold unit and table. Also observed dirty knives stored on clean knife magnet. Ensure all knives are stored properly as discussed.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
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01/22/2016 | 94 |
- THE CONCENTRATION OF CHLORINE SANITIZING SOLUTION BEING DISPENSED BY THE MECHANICAL DISHWASHER WAS IN RANGE AT 50 PPM.
- SERVICE THE KITCHEN LINE COLD HOLD UNIT LOCATED TOWARDS THE MECHANICAL DISHWASHER SIDE SO THAT A TEMPERATURE OF 41F OR LOWER IS BEING MAINTAINED. CURRENT AMBIENT TEMPERATURE READING 50F. FOOD PRODUCTS ON LINE READING BELOW 41F. MANAGER STATED THAT UNIT FREEZES SOMETIMES AND HAS TO BE DEFROSTED. INFORMED MANAGER TO ICE DOWN FOOD ITEMS HELD ON THE LINE AND TO TRANSFER THE REST OF THE FOOD ITEMS TO ANOTHER WORKING COLD HOLD UNIT. DO NOT USE UNIT FOR OVERNIGHT FOOD STORAGE. NORMAL USAGE OF THE COLD HOLD LINE UNIT MAY RESUME ONCE THE UNIT IS SERVICED AND MAINTAINING A TEMPERATURE OF 41F OR LOWER. MANAGER STATED THEY WILL COMPLY. ISSUE RESOLVED.
- 229.168 (b) working container not labeled. LABEL ALL CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. OBSERVED AN UNLABELED SPRAY BOTTLE OF WINDOW CLEANER ON CHEMICAL STORAGE SHELF.
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09/30/2015 | 91 |
- 229.165 (q)food contact not sanitized. Observed knife stored in between cold hold unit and table. Ensure all utensils are stored properly when not in use.
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03/24/2015 | 97 |
| No violation noted during this evaluation. | 11/14/2014 | 100 |
- 229.168 (a) toxics not labeled. Label bulk supply of chemical.
- 229.165 (r) (3) (D)no sanitization. Automatatic dishwashing machine not providing sanitizer residual on two attempts.
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07/03/2014 | 94 |
- Employee found drinking from an open can while in the food service line. INSPECTOR FOUND OPEN SODA CANS IN WORK AREA. ALL DRINKS ARE TO BE IN A CLOSED/COVERED CONTAINER WITH A STRAW FOR EASY ACCESS.
- EMPLOYEES MUST WASH HANDS AT HANDSINK, NOT THE 3 COMPARTMENT SINK. ALL EMPLOYEES MUST WASH WITH HAND SOAP AND WARM-HOT WATER FOR 20 SECONDS AND DRY WITH A PAPERTOWEL.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. INSPECTOR FOUND WET RAGS ON ALL WORKING TABLES. ONCE RAG IS WET IT MUST BE PUT INTO A BLEACH & WATER SOLUTION OF 50PPM SANITIZER - WHEN USING RAGS TO CLEAN DOWN WORK AREA.
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10/02/2013 | 88 |
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food and food contact surfaces.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only: observed a piece of tofu in kitchen handsink and an employee rinsing cleaning rag in the wait station handsink.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and AWAY from food prep areas.
- Store raw meats under shelves for cooked/ready-to-eat foods/vegetables to prevent cross-contamination.
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12/10/2012 | 89 |
- 229.163 (n) (1) eat.drink.smoke. Employee found eating or chewing while in the food service line.
- 229.165 (r) (3) (D)no sanitization. Ensure dish machine is properly sanitizing. Provide for Chlorine test strips.
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02/28/2011 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- 229.163 (i) not in HWS. Use the handsink is for handwashing only.
- Properly shelve foods to prevent cross contamination.
- Waste/mop water must be disposed in an approved disposal system (mopsink).
- Have proper chlorine concentrations for sanitizing manually and mechanically.
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06/18/2010 | 86 |
- Handinks must be used for handwashing only. Employee drinks must be consumed form covered cups with straws when in food prep areas.
- Potentially hazardous foods stored in coolers that will not be consumed within 24 hours must be properly date-marked with the prep date and use by date.
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02/03/2010 | 92 |
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